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Recipe

Turkey carpaccio with rocket, lemon and olive oil

A fresh, no-cook starter ready in a quarter of an hour: Mon Deliss turkey carpaccio sliced as thinly as possible, lifted with lemon and olive oil.

Published on 1 min readBy Mon Deliss

Bowl of fresh rocket and a lemon wedge

The recipe

  • 15 min preparation
  • No cooking
  • Serves 4

Ingredients

  • 250 g Mon Deliss turkey carpaccio
  • 2 generous handfuls of rocket
  • 1 unwaxed lemon
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon capers (optional)
  • Fleur de sel and freshly ground pepper

Method

  1. Keep the turkey carpaccio in the fridge until the last moment: well chilled, it slices more thinly.
  2. Slice it as thinly as possible, with a very sharp knife or a slicer.
  3. Arrange the slices in a rosette on chilled plates, overlapping them slightly.
  4. Make the dressing: mix the juice of half a lemon, the olive oil, a pinch of fleur de sel and a grind of pepper.
  5. Just before serving, drizzle the dressing over the carpaccio, scatter with rocket and capers, then grate a little lemon zest over the top.

Our tip

The peppered crust of Mon Deliss turkey carpaccio already brings plenty of character: go easy on the pepper, taste, then adjust. And only dress it at the last moment, so the slices stay supple and glossy.

Variations

  • As an appetiser: roll each slice around a rocket leaf and secure it with a wooden cocktail stick.
  • As a main course: serve it with a warm potato salad dressed with olive oil and chives.
  • For extra crunch: add a few pine nuts toasted in a dry frying pan.

What to serve it with

Toasted country bread, lightly rubbed with olive oil, is all you need. For a more generous spread, pair it with smoked turkey fillet and roast turkey fillet on a sharing platter.

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